Difference Between A Warmer And Rethermalizer

Use this page as a guide to help you determine whether a Vollrath warmer or rethermalizer better fits the needs of your applications.

Warmer

Keeps hot food hot

Holds heated food

Meets appropriate NSF4 criteria

Performance Criteria:

Designed to hold heated prepared foods at temperatures above the HACCP "danger zone" of 140°F (60°C). The performance standard is measured using the NSF mixture preheated to 160°F (71.1°C). The unit will hold the temperature of this product above 150°F (65°C). The temperature will be maintained when the food product and inset are used with a standard inset cover, the proper water level is maintained in the well, and the food product is stirred regularly.

Rethermalizer

Takes prepared food from chilled to hot

Holds heated food

Meets appropriate NSF4 criteria

Performance Criteria:

Designed to take a container of prepared food from a chilled state (below 40°F [4.4°C]) through the HACCP "danger zone" to a temperature of 165°F (73.9°C) in less than 90 minutes. The performance standard is measured using the NSF mixture chilled to 35°F (1.7°C). The unit will raise the temperature of this product above 165°F (73.9°C) in less than 90 minutes. The temperature will be maintained above 150°F (65.6°C) when the food product and inset are used with a standard inset cover, the proper water level is maintained in the well and the food product is stirred regularly.